三种不同浓缩方式对石榴汁功能成分的影响

Effect of three different concentration methods on the nutrient composition of pomegranate juice

以多酚、黄酮、花青素、VC、DPPH·清除率、褐变指数为实验指标,用紫外分光光度法,重点研究了冷冻浓缩(FC)、真空冷冻浓缩(VFC)和真空热浓缩(VTC)对石榴汁营养及抗氧化活性成分的影响。通过实验可以看出,真空冷冻浓缩(VFC)能有效保护石榴汁中的营养和抗氧化活性物质。氧气和温度对石榴汁的品质影响较大,在实际生产过程中,可采用真空冷冻浓缩的方式解决石榴汁褐变问题,最大限度地保留果汁中的多酚、黄酮、花青素、VC等营养物质。

Based on polyphenol,flavonoids,anthocyanins,VC,DPPH· clearance information for experimental index,this experiment focused on how the frozen concentrate color and resistance influences the active ingredients of pomegranate juice.Through the experiment,the VTC（vacuum thermal concentration）could effectively protect the juice of nutritional components and antioxidant active substance.The results showed that oxygen levels and temperature had a large impact on the quality of pomegranate juice.In the actual production process,can adopt vacuum freeze concentrated solution of pomegranate juice browning problems,to maximize the retention of the polyphenols,flavonoids in fruit juice,anthocyanins,VC nutrients.